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Nutrition Facts
Serving Size 1 (233g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 161
Calories from Fat 77		(48%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 180mg		7%
Potassium 647mg		18%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 5.5g	22%
	Sugars 6.7g
Protein 6.7g		13%
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Thanksgiving 2006

Ingy

Brussels Sprouts With Bacon and Apple

Recipe #184255 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Ingy
Sep 1, 2006

What a perfect flavor combination - savory and sweet! I made this for Thanksgiving last year and it was amazing! Recipe from Everyday Food magazine.

SERVES 4 -6 (change servings and units)

Ingredients

3 slices bacon, cut into 1/4-inch pieces
4 pints Brussels sprouts, ends trimmed and halved
salt
pepper
1 apple, cored and cut into 1/4-inch pieces
2 teaspoons red wine vinegar

Directions

1
Preheat oven to 450 degrees.
2
Arrange bacon in single layer on large rimmed baking sheet. Cook until browned.
3
Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon.
4
Roast until they begin to turn brown.
5
Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened.
6
Remove from oven, toss with red wine vinegar and serve immediately.

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Featured Reviews for This Recipe

From: D's Darling

On Oct 9, 2006

This was a wonderful recipe for brussel sprouts (one of my favorite veggies). I fixed this tonight for supper using granny smith apples. Everyone loved it. I already have this saved to my cookbook. Thanks for such a great recipe.

1 person found this review helpful

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From: Kelly_Green

On Sep 15, 2006

This was absolutely delicious, and so easy to make! This definitely will be on my Thanksgiving table every year. I bet this could make a brussels sprouts lover out of even the most picky eater!

1 person found this review helpful

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From: kiwidutch

On Sep 16, 2006

Ingy, great recipe. I roasted my sprouts and when I took them out of the oven they had shrunk to about 1/3rd of their raw size...so I was a little surprised, then I picked one up and tasted .. YUM, flavour in spades. Bacon, here in the Netherlands is usually cut literally paper thin, but yes, it does still need to be added before the sprouts as it didn't cook as quickly as I expected it would. The flavours complemented each other well and I'd have no trouble making this again. Please see my rating system, a wonderful 4 stars Thanks !!!

2 people found this review helpful

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From: TrisaKay

On Nov 21, 2007

I am so glad this recipe was added. I made this last thanksgiving from the Everyday Food magazine. It was a big hit even with my family that didn't like Brussels sprouts. They are asking for it again this year and thankfully I found the recipe here because I couldn't remember where it was from. Last year I used a thick cut applewood smoked bacon and the dish was fabulous!!!

1 person found this review helpful

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